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The chill of fall is a call to cozy breakfasts. Check out these great morning meals, including a recipe for Raspberry Cornmeal Breakfast Cake.

Fall is supposed to be a little chilly. Fall started over the weekend. San Diego didn’t get the menu.

Oh, we’ve had a chilly morning or two, but the afternoons have been warm. I don’t think fall weather will arrive until Christmas. Thanks okay. I’ll just pretend.

Whether or not you have true autumnal temperatures where you live, the shortening of the days, the lengthening of the nights, and the increasing chill in the air do make us want a cozy breakfast. Am I right?

Here are five great breakfast to enjoy this fall. They are some of our favorites. Keep scrolling for a new recipe, too.

I’ve been counting the days until hearty spinach and leeks fill our produce box. This breakfast is sooo amazingly good. I’m going to try it with arugula this week. Skillet poached eggs with greens? Fabulous.

Raspberry or Apple Oatcakes

My kids are not big on the baked oatmeal in a large pan. But, when I made individual oat cakes? They disappeared.

I’ve made these with raspberries as well as apples. I’ve baked them the morning of serving or frozen them to enjoy a different day. Any and every which way, my kids love these. Follow this recipe for Cinnamon Apple Oat Cakes. Sub whatever fruit you want, like berries, for the chopped apple if you want to switch things up.

When I lived in France, one of my favorite breakfasts to buy at the boulangerie on my way to the bus stop was a chausson aux pommes, the equivalent of an apple turnover.

These Apple Turnovers are just as easy, if not moreso, than a walk to the corner bakery. I found puff pastry in the $4 range at Walmart recently which is a good price point to shoot for.

Raspberry Cornmeal Breakfast Cake

This cake is an easy adaptation of cornbread. A smattering of raspberries and a sprinkling of turbinado sugar make it a little more fanciful for those fall mornings when you need a little pick-me-up. Make the mix in advance so that mixing this up in the morning can be done lickety-split.

While we tend to associate berries with summertime, some varieties of raspberries are actually in season in the fall. Feel free to use frozen if you can’t find fresh or substitute a different type of fruit.

Recipe: Raspberry Cornmeal Breakfast Cake

Ingredients

1 cup yogurt

1/2 cup oil or melted butter

2 eggs

1/4 cup milk

1/2 cup whole grain cornmeal

3/4 cup whole wheat pastry flour

3/4 cup unbleached flour

1/2 cup sugar or sucanat

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup raspberries (frozen is okay, do not thaw)

1 tablespoon turbinado sugar

Instructions

Preheat the oven to 350°. Grease an 9-inch springform baking pan.

In a large mixing bowl combine the yogurt, oil, eggs, and milk. Whisk to blend.

Comments

My favorite fall breakfast would be pumpkin bread, or apple crisp. Technically apple crisp is suppose to be a dessert but my family recipe has lots of oats in the topping so I like to think of it more like baked oatmeal with apple pie filling.

Cranberry orange scones with FRESH cranberries. I buy a bag or two extra each Thanksgiving and store them in the freezer. The fresh berries pop while baking making the scones moist and SUPER delicious!

This reminds me of one of my favorite breakfasts. I love the leftover corn bread, cut them in half to open up, slap on a little butter and heat in the microwave. Then drizzle with real maple syrup and an unhealthy amount of half and half. When it soaks all in, eat with a spoon. I use southern corn bread so it’s not sweet to begin with. You may not need the syrup if it’s all ready got sugar in it. Also, do not use maple flavored corn syrup. The two corn products somehow combine to make a very unappealing taste as my hubby discovered. Him and his Karo! I’m going to have to try this with the berries in it.

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